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Turmeric Falafel Burgers

Servings: 8 burgers
Author: Sarah Rotavera

Ingredients

For the Burgers

  • 1 and 1/2 cups roughly chopped red onion about 1 small red onion
  • 3 garlic cloves
  • 1/4 cup fresh parsley
  • 1 and 1/2 cups baby spinach
  • 1/2 cup sunflower seeds
  • 2 15-ounce can chickpeas, drained and rinsed
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice about 1/2 lemon
  • 1/2 cup chickpea flour
  • extra virgin olive oil for cooking
  • whole grain buns lettuce and red onion for serving

For the Tahini Sauce

Instructions

  • In a food processor, add the onion, garlic, parsley, spinach, sunflower seeds and chickpeas. Pulse for about 5 seconds, scrape down the sides, then blend again for 5 more seconds. Careful not to over blend. The chickpeas should be finely chopped but not mushy. It will make the burgers mushy if you over blend the chickpeas.
  • Transfer the mixture to a large bowl then add the spices, lemon juice and chickpea flour. Stir to evenly combine. If the mixture appears too wet, add more chickpea flour a tablespoon at a time as needed. Using your hands, scoop out about 1/3 cup of the mixture and form into patties.
  • Warm olive oil a skillet over medium heat. Cook the burgers for about 7 minutes on each side, until light golden brown. Alternatively you can bake them in the oven at 400°F for 7 minutes on each side.
  • Prepare the tahini sauce by combining the ingredients in a small bowl. Add 3 tablespoons of water then whisk until smooth. Continue to add water one tablespoon at a time until desired consistency is reached. Add salt to taste, and/or more maple syrup if desired.
  • Serve burgers warm with tahini sauce, lettuce and/or red onion on toasted whole grain buns and enjoy!

Notes

Click Here for Nutrition Facts  (nutrition facts are for one burger with tahini sauce, omit tahini sauce for a low-fat option)
To freeze, allow the cooked burgers to cool to room temperature before transferring to a freezer safe container. Freeze up to 1 month. Defrost for a few hours then reheat and serve!